Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough
The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourd...
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| Veröffentlicht in: | International journal of food microbiology 2024-10, Vol.423, p.110845, Article 110845 |
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| creator | Aktepe, Yeşim Aydın, Furkan Bozoğlu, Tuğba Özer, Göksel Çakır, İbrahim |
| description | The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
•Sourdough lactic acid bacteria were characterized based on their functionality.•RAPD markers revealed significant intraspecific genetic diversity.•The technological traits of genetically diverse strains were evaluated.•Technologically prominent isolates were further screened for probiotic properties.•Three strains emerged as functional starters. |
| doi_str_mv | 10.1016/j.ijfoodmicro.2024.110845 |
| format | Article |
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•Sourdough lactic acid bacteria were characterized based on their functionality.•RAPD markers revealed significant intraspecific genetic diversity.•The technological traits of genetically diverse strains were evaluated.•Technologically prominent isolates were further screened for probiotic properties.•Three strains emerged as functional starters.</description><identifier>ISSN: 0168-1605</identifier><identifier>ISSN: 1879-3460</identifier><identifier>EISSN: 1879-3460</identifier><identifier>DOI: 10.1016/j.ijfoodmicro.2024.110845</identifier><identifier>PMID: 39079449</identifier><language>eng</language><publisher>Netherlands: Elsevier B.V</publisher><subject>acidity ; Anti-Bacterial Agents - pharmacology ; antimicrobial properties ; antioxidant activity ; bile ; Bread - microbiology ; digestion ; DNA, Bacterial - genetics ; Fermentation ; fermented foods ; Fermented Foods - microbiology ; Food Microbiology ; hydrophobicity ; lactic acid ; Lactobacillales - classification ; Lactobacillales - genetics ; Lactobacillales - isolation & purification ; Lactobacillales - metabolism ; Lactobacillus - classification ; Lactobacillus - genetics ; Lactobacillus - isolation & purification ; Lactobacillus - metabolism ; Lactobacillus rhamnosus ; Molecular characterization ; Phylogeny ; principal component analysis ; Probiotics ; Random Amplified Polymorphic DNA Technique ; RAPD ; RNA, Ribosomal, 16S - genetics ; sourdough ; species identification ; Starter cultures ; Technological characterization ; tetracycline ; viability</subject><ispartof>International journal of food microbiology, 2024-10, Vol.423, p.110845, Article 110845</ispartof><rights>2024 Elsevier B.V.</rights><rights>Copyright © 2024 Elsevier B.V. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c284t-4910b4f045e93b0312c4c0969d54c66201803c9462b7233e85fcb98f873908443</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0168160524002897$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,776,780,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39079449$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Aktepe, Yeşim</creatorcontrib><creatorcontrib>Aydın, Furkan</creatorcontrib><creatorcontrib>Bozoğlu, Tuğba</creatorcontrib><creatorcontrib>Özer, Göksel</creatorcontrib><creatorcontrib>Çakır, İbrahim</creatorcontrib><title>Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough</title><title>International journal of food microbiology</title><addtitle>Int J Food Microbiol</addtitle><description>The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
•Sourdough lactic acid bacteria were characterized based on their functionality.•RAPD markers revealed significant intraspecific genetic diversity.•The technological traits of genetically diverse strains were evaluated.•Technologically prominent isolates were further screened for probiotic properties.•Three strains emerged as functional starters.</description><subject>acidity</subject><subject>Anti-Bacterial Agents - pharmacology</subject><subject>antimicrobial properties</subject><subject>antioxidant activity</subject><subject>bile</subject><subject>Bread - microbiology</subject><subject>digestion</subject><subject>DNA, Bacterial - genetics</subject><subject>Fermentation</subject><subject>fermented foods</subject><subject>Fermented Foods - microbiology</subject><subject>Food Microbiology</subject><subject>hydrophobicity</subject><subject>lactic acid</subject><subject>Lactobacillales - classification</subject><subject>Lactobacillales - genetics</subject><subject>Lactobacillales - isolation & purification</subject><subject>Lactobacillales - metabolism</subject><subject>Lactobacillus - classification</subject><subject>Lactobacillus - genetics</subject><subject>Lactobacillus - isolation & purification</subject><subject>Lactobacillus - metabolism</subject><subject>Lactobacillus rhamnosus</subject><subject>Molecular characterization</subject><subject>Phylogeny</subject><subject>principal component analysis</subject><subject>Probiotics</subject><subject>Random Amplified Polymorphic DNA Technique</subject><subject>RAPD</subject><subject>RNA, Ribosomal, 16S - genetics</subject><subject>sourdough</subject><subject>species identification</subject><subject>Starter cultures</subject><subject>Technological characterization</subject><subject>tetracycline</subject><subject>viability</subject><issn>0168-1605</issn><issn>1879-3460</issn><issn>1879-3460</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2024</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqNkcFu1DAQhi0EokvbV0DmxiXLOHYS-4hWFJCKuJSz5dhj6pUTFzuuBE_frLIgbnCyNP7-Gc18hLxhsGfA-nfHfTj6lNwUbE77FlqxZwyk6J6RHZODarjo4TnZraxsWA_dBXlVyhEAOs7hJbngCgYlhNqR-iVFtDWaTO29ycYumMMvs4Q0UzM7OtW4BF9ne6qYSPHRxLp9J0_jygdLjQ2OjlvW0FBSNAs66nOa6JKNC-dwSTW7VL_fX5EX3sSC1-f3kny7-XB3-NTcfv34-fD-trGtFEsjFINReBAdKj4CZ60VFlSvXCds37fAJHCrRN-OQ8s5ys7bUUkvh3VBKQS_JG-3vg85_ahYFj2FYjFGM2OqRXPW8QGE6IZ_oyB7LgFku6JqQ9frl5LR64ccJpN_agb6JEgf9V-C9EmQ3gSt2dfnMXWc0P1J_jayAocNwPUujwGzLjbgbNGFjHbRLoX_GPMEVlKouA</recordid><startdate>20241002</startdate><enddate>20241002</enddate><creator>Aktepe, Yeşim</creator><creator>Aydın, Furkan</creator><creator>Bozoğlu, Tuğba</creator><creator>Özer, Göksel</creator><creator>Çakır, İbrahim</creator><general>Elsevier B.V</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7S9</scope><scope>L.6</scope></search><sort><creationdate>20241002</creationdate><title>Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough</title><author>Aktepe, Yeşim ; Aydın, Furkan ; Bozoğlu, Tuğba ; Özer, Göksel ; Çakır, İbrahim</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c284t-4910b4f045e93b0312c4c0969d54c66201803c9462b7233e85fcb98f873908443</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2024</creationdate><topic>acidity</topic><topic>Anti-Bacterial Agents - pharmacology</topic><topic>antimicrobial properties</topic><topic>antioxidant activity</topic><topic>bile</topic><topic>Bread - microbiology</topic><topic>digestion</topic><topic>DNA, Bacterial - genetics</topic><topic>Fermentation</topic><topic>fermented foods</topic><topic>Fermented Foods - microbiology</topic><topic>Food Microbiology</topic><topic>hydrophobicity</topic><topic>lactic acid</topic><topic>Lactobacillales - classification</topic><topic>Lactobacillales - genetics</topic><topic>Lactobacillales - isolation & purification</topic><topic>Lactobacillales - metabolism</topic><topic>Lactobacillus - classification</topic><topic>Lactobacillus - genetics</topic><topic>Lactobacillus - isolation & purification</topic><topic>Lactobacillus - metabolism</topic><topic>Lactobacillus rhamnosus</topic><topic>Molecular characterization</topic><topic>Phylogeny</topic><topic>principal component analysis</topic><topic>Probiotics</topic><topic>Random Amplified Polymorphic DNA Technique</topic><topic>RAPD</topic><topic>RNA, Ribosomal, 16S - genetics</topic><topic>sourdough</topic><topic>species identification</topic><topic>Starter cultures</topic><topic>Technological characterization</topic><topic>tetracycline</topic><topic>viability</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Aktepe, Yeşim</creatorcontrib><creatorcontrib>Aydın, Furkan</creatorcontrib><creatorcontrib>Bozoğlu, Tuğba</creatorcontrib><creatorcontrib>Özer, Göksel</creatorcontrib><creatorcontrib>Çakır, İbrahim</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>AGRICOLA</collection><collection>AGRICOLA - Academic</collection><jtitle>International journal of food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Aktepe, Yeşim</au><au>Aydın, Furkan</au><au>Bozoğlu, Tuğba</au><au>Özer, Göksel</au><au>Çakır, İbrahim</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough</atitle><jtitle>International journal of food microbiology</jtitle><addtitle>Int J Food Microbiol</addtitle><date>2024-10-02</date><risdate>2024</risdate><volume>423</volume><spage>110845</spage><pages>110845-</pages><artnum>110845</artnum><issn>0168-1605</issn><issn>1879-3460</issn><eissn>1879-3460</eissn><abstract>The primary objective of this study was to characterize lactic acid bacteria (LAB) strains derived from sourdough for possible utilization as functional starters to produce sourdough and various cereal-based fermented foods. A total of 350 autochthonous LAB strains were isolated from 65 Type I sourdough samples and characterized using six random amplified polymorphic DNA (RAPD) primers at intra- and interspecific levels. Species identification of selected strains representing distinct clusters from RAPD analysis was performed based on the 16S rRNA region. The LAB strains were identified as Companilactobacillus crustorum (n = 135), Levilactobacillus brevis (n = 125), Latilactobacillus curvatus (n = 40), Companilactobacillus paralimentarius (n = 32), and Lactiplantibacillus plantarum (n = 18). A total of 66 LAB strains were selected for technological characterization along with two commercial strains. The characterization involved acidity development, EPS production potential, leavening activity, and growth abilities under harsh conditions. Principle component analysis (PCA) identified 2 Lp. plantarum and 14 Lev. brevis strains as the most relevant technologically. Among them, Lp. plantarum L35.1 and Lev. brevis L37.1 were resistant to tetracycline. Evaluation of probiotic characteristics (survival in pH 2.5 and bile presence, auto aggregation capacity, hydrophobic activity, antioxidant activity, antimicrobial activity) by PCA identified four strains with relevance to Lactobacillus rhamnosus GG (LGG), which were further selected for in vitro digestion assays. Lactiplantibacillus plantarum L7.8, Lev. brevis L55.1, and L62.2 demonstrated similar viability indices to LGG, along with increased auto aggregation capacity and antioxidant activity. These strains are promising as candidate starters for producing sourdough and sourdough-related fermented food products.
•Sourdough lactic acid bacteria were characterized based on their functionality.•RAPD markers revealed significant intraspecific genetic diversity.•The technological traits of genetically diverse strains were evaluated.•Technologically prominent isolates were further screened for probiotic properties.•Three strains emerged as functional starters.</abstract><cop>Netherlands</cop><pub>Elsevier B.V</pub><pmid>39079449</pmid><doi>10.1016/j.ijfoodmicro.2024.110845</doi></addata></record> |
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| subjects | acidity Anti-Bacterial Agents - pharmacology antimicrobial properties antioxidant activity bile Bread - microbiology digestion DNA, Bacterial - genetics Fermentation fermented foods Fermented Foods - microbiology Food Microbiology hydrophobicity lactic acid Lactobacillales - classification Lactobacillales - genetics Lactobacillales - isolation & purification Lactobacillales - metabolism Lactobacillus - classification Lactobacillus - genetics Lactobacillus - isolation & purification Lactobacillus - metabolism Lactobacillus rhamnosus Molecular characterization Phylogeny principal component analysis Probiotics Random Amplified Polymorphic DNA Technique RAPD RNA, Ribosomal, 16S - genetics sourdough species identification Starter cultures Technological characterization tetracycline viability |
| title | Molecular characterization and multifunctional evaluation of lactic acid bacteria isolated from traditional sourdough |
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